No Bake Apricot Cheesecake – a delicious recipe with Amarettini, butter, quark, vanilla, icing sugar, apricot halves. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix the crushed amaretti and melted butter in a bowl. Spoon into a lined, deep, 9 x 13 inch rectangular springform pan, press down with the back of the spoon. Chill for 20 mins.
2
Pour the gelatin into a heat proof bowl over 9 tbsp cold water and allow to bloom for 10 mins.
3
Meanwhile, place the ricotta, quark, vanilla extract, powdered sugar, and reserved apricot juice in a bowl. Combine using an electric mixer. Place gelatin mixture over a pan of simmering water to melt completely. Stir into the ricotta mixture.
4
Pour mixture evenly over crust, place the apricot halves on top. Chill for 3-4 hours, until set. Remove from the pan.
5
Spoon the whipped cream into a disposable piping bag fitted with a star nozzle. Pipe small swirls of the cream over the top of the cheesecake and top each with an amaretti. Crumble over any remaining amaretti.
948
kcal
Calories
79
g
Fat
44
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 340 g Amarettini biscuits, 300g crushed, 40g whole for decoration, 200 g butter, melted, 500 g ricotta, 1 kg quark, and more.
Yes, No Bake Apricot Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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